1. Prepare the Chicken: If you haven’t already, shred your cooked chicken. You can use two forks to pull apart cooked chicken breasts or thighs, or simply shred a store-bought rotisserie chicken for extra convenience. Aim for bite-sized pieces.

2. Combine Creamy Ingredients: In a large mixing bowl, combine the softened dairy-free cream cheese, dairy-free mayonnaise, buffalo wing sauce, dairy-free ranch dressing, chopped green onions, and garlic powder. Use a spoon or spatula to mix these ingredients thoroughly until smooth and well combined.

3. Add Chicken to the Mixture: Fold the shredded chicken into the creamy buffalo mixture. Stir gently until all the chicken is evenly coated with the sauce. Make sure every piece is covered for maximum flavor.

4. Transfer to Crockpot: Spoon the entire mixture into your crockpot. Spread it out evenly across the bottom of the pot.

5. Cook Until Warm and Bubbly: Cover the crockpot and cook on the “low” setting for 1 hour 30 minutes to 2 hours, or until the dip is heated through, bubbly around the edges, and thoroughly creamy. Stir occasionally, especially during the last 30 minutes, to ensure even heating and prevent sticking.

6. Season and Serve: Once heated, taste the dip and adjust seasoning with salt and black pepper as needed. Garnish with additional chopped green onions, if desired, just before serving.

7. Keep Warm for Serving: If serving at a party, keep the crockpot on the “warm” setting to maintain the perfect temperature throughout your gathering.